These Healthy Egg White Breakfast Muffins are a staple in my kitchen. They come together in under 10 minutes, freeze beautifully, and are packed with fresh veggies and tangy cheese. Pair them with breakfast sausage or a glass of vegetable juice for a quick, satisfying start to the day.
The best part? They’re incredibly versatile! I love making mine with egg whites (leaving more room for cheese!), bell peppers, and spinach. They’re also fantastic with bacon, goat cheese, and sundried tomatoes. More often than not, they’re filled with whatever veggies need to be used up from the fridge.
INGREDIENTS
- 10–12 egg whites or one 16-ounce container of egg whites
- 1–1.5 cups grated sharp cheddar cheese
- 2 bell peppers, chopped
- 1 large handful fresh spinach, chopped
- 1 teaspoon Kirkland Organic No-Salt Seasoning
- Sea salt, to taste
INSTRUCTIONS
- In a bowl, combine the chopped bell peppers and spinach.
- Sprinkle with the no-salt seasoning and toss to mix.
- Generously coat a 12-cup muffin tin with nonstick cooking spray.
- Evenly distribute the veggies among the muffin cups, then top each with a generous amount of cheese.
- Pour the egg whites over the veggie mixture, ensuring each cup is filled evenly. Add a pinch of sea salt to each.
- Bake at 350°F for 15–17 minutes, or until the eggs are set and lightly golden on top.
